Effect of TGase and Wheat Gluten Addition on Dough Properties of Potato Flour-Wheat Flour Mixture

Different amount of glutamine transaminase and gluten meal were added to the mixed powder which was the ratio 7:3 of the wheat flour to potato flour. The silty properties,dynamic rheological properties and gelatinization properties of the mixed powder were studied. The results showed that the amount of transglutaminase were increased,the water absorption,formation time and stability time of mixed flour dough were prolonged. The degree of weakening was gradually decreased,and the elastic modulus G' and viscous modulus G″ were increased obviously. The peak viscosity,valley viscosity and final viscosity were gradually increased,and the retrogradation value decreased gradually. 0.6 U/g of transglutaminase was added to the mixture,as the content of gluten was increased,the water absorption,formation time,stability time,G' and G″,peak viscosity,valley viscosity,final viscosity and decay value were gradually increased,and the weakening degree were decreased. When addition the amount of gluten was 8%,the attenuation of the mixed powder dough was 216±1.08 BU,and the attenuation value was 534.2±54.5 cP,and the dough had the best characteristics.